Bartending

• Bartending can be an exciting or terrific job for some people, but not for everyone. To becoming a bartender you must meet the requirements; At least 18 years old some bars require 21 years old or above to work in bar.

 

Job Description

 

 

 

Bar and Beverage Service Procedures

 

 

 

 

Beverage Guide - Step No.2

What is Spirits / Distilled Wines

• Are alcoholic beverages containing a significant amount of distilled ethanel. The five major source of alcohol of spirits are grain, plant and fruit liquor, liqueur and bitters. Spirits made from grain include whiskey, vodka, grain neutral spirits and compounded liquors such as gin and aquavit. Good quality spirits contain 40% to 45% alcohol. They can be served straight, on the rock, highball, mixed with water, ice cold and as basis ingredients of a cocktail.

Two Types of Spirits

• 1) Liquor
• 2) Liqueur

1) Liquor

• unsweetened, high alcohol content beverages such:

Examples:

• Vodka

• Gin

• Rum

• Tequila

• Scotch Whiskey

• Bourbon Whiskey

• Brandy

2) Liqueur

• Also known as cordial, flavored, usually sweet alcoholic beverages.

Examples:

1. Amaretto - Almond-flavored liqueur from Italy

2. Baileys - Whiskey/mint-flavored from Ireland

3. Blue Curacao - Orange-flavored

4. Creme de Cacao - Chocolate/vanilla/ France
5. Creme de Menthe - Mint-flavored from France

6. Grand Marnier - Orange/Brandy-flavored/France

7. Kahlua - Coffee-flavored from Mexico

8. Tia Maria - Coffee-flavored liqueur / Jamaica
9. Triple Sec - Orange-flavored
10. Abricotine - Apricot/brandy-flavored / France
11. Advocaat -Egg.Sugar.Brandy-flavored/Holland
12. Anisette - Anise-flavored ,France,Italy,Spain
13. Apricot Brandy - Apricot-flavored
14. B&B -Mixture of Benedictine/brandy,France
15. Benedictine - Herb-flavored liqueur / France
16. Blackberry Brandy - Blackberry-flavored
17. Chambord - Raspberry-flavored from France
18. Chartreuse - Herb-flavored from France
19. Cherry Brandy - Cherry-flavored / Denmark

20. Cointreau - Orange-flavored liqueur / France

21. Creme de Banana - Banana-flavored
22. Creme de Cassis -Black currants-flavored/France
23. Creme de Noyaux - Almond-flavored / France
24. Creme de Vanille -Vanilla/France,Holland
25. Drambuie -Scotch- herbal,honey, Scotland
26. Florenza - Hazelnuts-flavored from Italy
27. Frangelico - Hazelnut-flavored liqueur, Italy
28. Galliano - Herb-flavored yellow liqueur, Italy
29. Goldwasser - Herbal-flavored from Germany
30. Irish Mist - Whiskey-based liqueur, Ireland
31. Keuck - Coffee-flavored liqueur /Turkish
32. Kirsch - Cherry-flavored from Alsace
33. Kummel - Caraway-flavored from Germany
34. Malibu - Coconut rum-flavored from USA
35. Maraschino Liqueur - Maraschino cherry/Italy
36. Midori - Honeydew melon-flavored, Japan
37. Monin - Lime-flavored liqueur from France
38. Ouzo - Anise-flavored liqueur from Greece
39. Pasha - Coffee-flavored liqueur from Turkish
40. Peach Brandy - Peach-flavored liqueur
41. Peppermint Schnapps - Peppermint-Germany
42. Peter Heering - Cherry-flavored / Denmark
43. Prunelle - Plum-flavored liqueur from France
44. Rumple Minthz - Peppermint / Germany
45. Sabra - Orange and chocolate-flavored, Israel
46. Sambuca - Liquorice/neutral spirits, Italy
47. Sloe Gin - Sloe berries-flavored
48. Southern Comport - Peaches-flavored / USA
49. Vandermint - Chocolate &  mint/Netherland
50. Yukon Jack - Strong,amber-colored/Canada

Type of Liquor

Brandy

• Is the spirits distilled from grapes wine and those distilled from fruits are called fruit brandy, It is aged in oak casks are usually bottled at 80 proof ( a measurement of alcoholic strength or content). Brandy is expensive because ten of barrel of wine is used in making one barrel of brandy.

Examples:

• Cognac
• Armagnac
• Calvados

Brandy 

• Produced from the region of cognac they called cognac. All brandies produced outside cognac they called brandy. The different between cognac and brandy is the cognac can called brandy but brandy cannot called cognac and they are different processing method: The cognac is a product of double distillation and brandy outside cognac mostly are single distillation.

Cognac

• a brandy known for its smoothness and heady dry aroma, is produced only in the cognac region of France. Cognac, by the definition and by international law, is brandy produced from grapes grown in the district of Cognac.
•  

Grapes Variety

By Law Only 8 Varieties are allowed:

 Examples:

• 1) Folle Blanc
• 2) St. Emillion
• 3) Colombar
• 4) Blanc Rame
• 5) Jurancom Blanc
• 6) Montils
• 7) Semillion
• 8) Sauvignon

There are seven (7) geographical  divisions, and therefore seven grades of Cognac. They are in order of quality.

 Examples:

• 1) Grande Champagne
• 2) Petite Champagne
• 3) Borderles
• 4) Fins Bois
• 5) Bon Bois
• 6) Bois  Ordinaires
• 7) Bois Communes

Only the first two, which are the best, will appear on a Cognac's label. Since Cognac is a blend, there can be no vintage years. However, most companies indicate the relative quality of Cognac is identified by stars or letters. The quality of Cognac is identified stars or letters marked on the bottle. As follows:

Examples:

Stars

• *       ( 1 star ) ----- 3 years in cask
• **     ( 2 stars ) ---- 4 years in cask
• ***   ( 3 stars ) ---- 5 years in cask
• ****  ( 4 stars ) ---- 6 years in cask
• *****( 5 stars ) ---- 7 years in cask

Letters

• VO ---Very Old - 5-10 years
• VSO - Very Special Old -10-15 years
• VSOP-Very Special Old Pale-15-20 yrs
• XO ---Extra Old - 20-years or more

Examples:

• Luis XVIII
• Remy Martin
• Hennessy
• Martell Cordon Blue
• Courvoisier

Whiskey

• Is distilled from a fermented mash of grain(usually corn, rye, barley or wheat) and then aged in oak barrels. During the aging period whiskey obtain its characteristic amber color flavor and aroma. The major whiskey producing countries are: United State, Canada, Scotland, and Ireland.

American Whiskey Fall into 3 Major Categories

• 1) Straight whiskey
• 2) Light whiskey
• 3) Blended whiskey

Straight Whiskey

• Is distilled from corn, rye, barley or wheat(not blended with neutral grain spirits or any other whiskey) and aged in charred oak barrel for a minimum of two years. There are 4 major type of straight whiskey.

There are 4 Major type of Straight Whiskey:

• 1) Bourbon Whiskey
• 2) Tennessee Whisky
• 3) Rye Whiskey
• 4) Corn Whiskey

1) Bourbon Whiskey

• Is distilled from a mash of grain containing not less than 51% corn and is normally aged in 4 years in new charred oak barrels. It is amber in color and full-bodied in flavor. When distilled in Kentucky it is usually referred to as Kentucky Straight Bourbon Whiskey. Bourbon is named for Bourbon Country in Kentucky where this type of whiskey originated. It is also produced in Illinois, Indiana, Ohio, Pennsylvania, Tennessee and Missouri.

Examples:

• Jim Beam
• Wild Turkey
• Old Taylor
• Early Times
• Hiram Walker
• Old Grand Dad

2) Tennessee Whiskey

• Is called sour mash whiskey instead of bourbon, it is filtered through maple charcoal after distillation, which gives delicate smoothness and flavor. Sour mash is a spirit made from a regular sweet, mash brew mixed with some soured old mashed brew in a ratio of about 2 regular to one sour. The sour mash gives a heavier body and finer flavor to bourbon, lending it a bit of sweetness and delicacy. Most bourbon is sour mash, although their labels may not indicated it.

Example:

• Jack Daniels

3) Rye Whiskey

• Is distilled from a mash of grain containing not less than 51% rye and is much like bourbon in color but it is different in taste and heavier in flavor.

Examples:

• Old Thompsons
• Fleishman's,
• Seagram's 7
• Seagram V.O
• Canadian Club
• Crown Royal

4) Corn Whiskey

• is distilled from a mash of grain containing not less than 80% corn. Corn whiskey is commonly aged in re-used charred oak barrels.

Examples of Three Categories:

1) Bottle in Bonded Whiskey

• is produced under united states government supervision. Though the government does not guarantee the quality of bonded whiskey, it does require that the whiskey be at least 4 years old, that it be bottled at 100 proof. That it be produced in one distilling by the same distiller and it be sorted and bottled at bonded warehouse under government supervision.

2) Light Whiskey

• Is a new type of American whiskey which is produced at between 160 proof and 189 proofs and stored in used charred oak containers for a minimum of 4 years, Significant characteristic are the lightness of Flavor and smoothness of taste color, which may vary from clear to amber, is not significant.

3) Blended Whiskey

• Is a blend of one or more straight whiskies and neutral grain spirits containing at least 20% or more straight whiskey bottle at not less than 80 proofs.
• 1) Kentucky Whiskey a Blend -  Blended whiskey in which all straight bottled whiskies are distilled in Kentucky.
• 2) A Blend of Straight Whiskies - occurs when two or more straight whiskies are blended together to the exclusion of neutral grain spirits.
• 3) American Blended Light Whiskey - is a new American whiskey category consisting of less than 20% straight whiskies, at 100 proof and 80% of American light whiskey.

Canadian Whiskey

• Blended whiskies usually distilled from rye, corn and barley. Produced only in Canada, under government supervision. Most of the Canadian whiskey sold in this country is at least 4 years old. Canadian whiskey is 80 proof and is lighter bodied than American whiskey.

Scotch Whiskey

• Is produced only in Scotland. All scotch blends contain malt whiskey grain whiskey ( similar to American grain neutral spirits) Scotch distinctive smoky flavor comes from drying malted barley over peat fires. All the scotch imported into this country is at least 4 years old and is usually 80 or 86 proof. Scotch sold in the rest of the world is almost 80 proof. It has 2 kinds:

Two (2) Kinds of Scotch Whiskey

• 1) Malt Scotch
• 2) Grain Scotch.

1) Malt Scotch

• Is made from 100%  barley malt. The greater amount of malt gives it a heaver flavor.

Examples:

• Glenfiddich
• Glenlivet
• Macallan
• Pinch
• Glenmorangie
• Singleton

2) Grain Scotch

• Is made from malt combined with unmalted barley and corn. It is lighter or more delicate than malt scotch.

Examples:

• Passport
• Teacher's
• Ballantines
• Dewar's
• J & B
• Cutty sark
• Johnnie Walker
• Chivas Regal
• Swing
• Royal Salute

Irish Whiskey

• Is produced only in Ireland. Like scotch, it is a blended whisky containing both barleys malt whiskies and grain whiskies. Unlike scotch, however, the malt is dried in coal fired kilns and the aroma of their fires does not reach the malt, Irish whiskey is heaver and more full-bodied than scotch and is usually 86 proof. 

Examples:

• Jameson
• Old Buslmills

Rum

• Is distilled from the fermented juice of sugar cane, cane syrup and molasses at less than 190 proofs (160 proof New England Rum) and bottled not less than 80 proofs. It is aged in uncharred barrels where it picks up very little coloring: Dark rums often have caramel added to them for color. Most rum are blends of several aged rums, ranging from heavy, pungent type to light, brandy like varieties selected for special aroma flavor and odor.

• 1) Light Bodied Rums - dry with only a very slight molasses flavor, available in 2 varieties, white and gold label (or Light and dark), the gold or dark is a little bit sweeter with a more pronounced taste.

• 2) Heavy Bodied Rums - darker and sweeter and has a pungent bouquet, body and flavor, these rums are distilled by a different and slower fermentation process which allows more time for a fuller, richer molasses like body to developed

Examples:

• Bacardi
• Mount Gay
• Myer's
• Captain Morgan
• Havana Club

Gin

• Distilled from grain and receives its flavor and aroma from junifer berries and other aromatics such as coriander, orris, lemon peel, etc, It is colorless, but some brands may have a golden color because of the aging process in the barrels. Every gin producer has its own special recipes. Gin sold around the world at 80 proofs is bottled in this country at proof varying from 80 to 94 proofs.

• 1) Dry Gin - merely signifies that the lacks sweetness

• 2) Vacuum Distilled Gin - distilled in a glass lined vacuum still at low 90 degree Fahrenheit capturing only the light, volantile flavor and aroma without the bitters found in some gins.

• 3) London Dry Gin - originated in England and now considered as generic term and may appear on American made gins as well dry gin from England are inclined to be little heaver bodied.

• 4) Golden Gin - dry gin aged in wood where it acquired its golden color.

• 5) Holland, Geneva or Schiedam Gins - are importanted from Holland, where gin originated and are highly flavored and rich in aromatic oils, They do not mix well with other ingredients in cocktails.

• 6) Old Tom Gin - is an English gin that has been sweetened with sugar syrup. Is a sweet gin usually flavored with orange, lemon or mint.

Examples:

• Gordon Gin
• Beefeater
• Tanqueray
• Bombay

Vodka

• most versatile of all alcoholic beverages, highly refined and filtered liquor distilled at or above 190 proof, bottled at not less than 110 proof. It was originally made in Russia, from potatoes, but in the U.S , it is usually distilled from grain primary corn and wheat. The subtle differences between various vodka result from the types of grain used and the distilling and filtering processes employed. Most American vodka are filtered through activated charcoal. Is not aged, it is colorless and virtually tasteless and odorless.

• 1) Flavored Vodka - An American originated product. Excellent straight or in mixed drinks, it has been sweetened and flavor, usually with orange, lemon, lime mint, or grape. It is usually bottled at 70 proofs.

• 2) Flavored Vodka - a polish vodka in which a bit of special  "buffalo" grass is steeped. This European grass gives the vodka a light yellow color and a slight aromatic bouquet, it can be made at home by buying buffalo grass from an herb company and it in vodka.

Examples:

• Absolute
• Smirnoff
• Stolichnaya
• Finlandia
• Skyy Vodka
• Belvedere Vodka
• Gordon Vodka.

Tequila

• Is the national drink of Mexico, distilled from the fermented sap of century plant, a type of cactus ( Maguey or Mescal Plant ).

Examples:

• Jose Cuervo
• Two Fingers
• Sauza
• Camino Real

Aquavit

• Made from wheat, potatoes and various spices, distilled in the scandinavian countries mainly Denmark and Sweden. It is serve very cold.

Arrak

Made by distilling fermented rice, plant shoots and molasses. The main producing countries are Indonesia, china, and South America.

Liqueur

• Also known as cordials, are compounded spirits flavored in various ways, it is drink based on a spirits or fine alcohol with added sugar syrup and aromatic substances. ( fruits, plants, flowers ) which give its characteristic taste. The preparation generally consists of simply mixing the ingredients and allowing them to stand. It is produced mainly in France and Holland.

Examples:

• Cointreau - France. Flavor of orange rind.
• Curacao - Flavor of orange

(Note: Please see on type of spirits above)

Beer

• Is a brewed and fermented beverage made from malt barley and other starchy cereals flavor with hops. Beer is the generic embracing all malt beverages.

Type of beer

• 1) Stout - a brew similar to porter but got its name by being more "stout" that is higher in alcohol content that porter. It is fermented and has a dark color, acquired from roasted unmalted barley, It has more of a hoppy taste than either porter or ale. It has 2 kinds: Dry and Sweet stout.
• 2) Dark Beer - has a rich and creamy taste which has a dark color and pronounced flavor from malt sprouts roasted at high temperatures.
• 3) Lager Beer - bottom fermented brew, bright, clear, light bodied sparkling beer pilsner is a term used universally on light labeled beer, these are bright, light lagered beer.
• 4) Pasteurized Beer - beer have under gone pasteurization  ( exposing them to 140 degree to 150 F / 160 degree F. in order top kill bacteria which cause spoilage) before these are packaged.

Dessert Wines

• Can be distinguished from ordinary wines by their sweeter taste and their higher alcoholic content. These wines come from southern countries such as Portugal, Spain, Italy, Greece, Hungary, and Southern France.

Type of Dessert Wines

Port Wine

• Is a sweet wine from Portugal, which can also be taken as an aperitif and used in the preparation of many foods.

Sherry Wine

• Is drier and stronger and is fortified with spirit. A true sherry may only come from the Jerez area of Southern Spain.

Aperitifs

• Aromatized wines that stimulates the appetite under 40 proof thrist quenching and refreshing drink taken before meals to improve the appetite or to stimulate the appetite.

Types of Aperitifs

 1) Vermouth

• is made on the basis of a sweet or dry wine in which selection of aromatic herb is infused. Its alcohol content is from 16% to 18%.

2) Bitters- 

• are wine based drinks, in the same way as vermouths. Various plant and roots are steeped, noted for their tonic and stimulant properties. Its alcohol content is 17% to 30%.

3) Anises- 

• are aniseed based drinks used in place of absinthe, which is now forbidden. The alcohol content is 45% and this should be stated on the label. These are always served w/ very cold water.

 

 

Bar Set Up - Step No.3 

Bar Set Up

Speed Rack (Well) Sample of Bar Set Up

• When preparing your bar for operations you have to arrange all items in order, to avoid delay in preparing drinks. There is no standard rules written on how to arrange all bottles, but in my experience  and most bartender are using the system to be able to make drinks past and easy.  If you are two or more bartender in the bar area, make sure that you explain the bottle arrangement.

Speed Rack (Well)

• The speed rack (well) is located always in front of the ice. This is either one or two shelves. When using a double rack (well) your top shelves is always the area where you place your house pouring brands from right to left (vodka, gin, rum, tequila, triple sec, scotch whiskey, bourbon whiskey, brandy or cognac and vermouth sweet and dry; and the lower shelve is the area where you place your other pouring brands that you need in the operations and sellable.

Bar Spirits Set Up

Speed Rack (Well) Top Shelve - Arrange the bottles from right to left as follows

• 1) Vodka
• 2) Gin  
• 3) Rum
• 4) Tequila
• 5) Triple Sec
• 6) Scotch Whiskey
• 7) Bourbon Whiskey
• 8) Brandy or Cognac
• 9) Vermouth Sweet and Dry
• 10) Grenadine Syrup
• 11) Rose’s Lime Juice´
• 12) Lemon Juice
• 13) Simple Syrup (2 sugar> 1 water)

Speed Rack (Well) Lower Shelve - Arrange the bottles from right to left as follows

• 1) Armagnac
• 2) Canadian Whiskey
• 3) Citrus Flavored Vodka
• 4) Russian Vodka
• 5) Single Malt Scotch
• 6) Spanish Brandy
• 7) Whiskey – Blended and Irish
• 8) Blue Curacao
• 9) Kahlua
• 10) Baileys
• 11) Tia Maria
• 12) Peach Schnapps
• 13) Crème de Menthe Green

Bar Rail - Other Spirits

Bar Rail

• Is located on the bar top in front of your mixing station and you can also display all kind of premium spirits.

Basic Liqueurs

1. Amaretto - Almond-flavored liqueur/Italy
2. Baileys - Whiskey/mint-flavored/Ireland
3. Blue Curacao - Orange-flavored
4. Creme de Cacao - Chocolate/vanilla/France
5. Crème de Menthe - Mint-flavored/France
6. Grand Marnier - Orange/Brandy/France
7. Kahlua - Coffee-flavored from Mexico
8. Tia Maria - Coffee-flavored/Jamaica
9. Triple Sec - Orange-flavored

Other Liqueurs

1. Abricotine - Apricot/brandy-flavored/France
2. Advocaat - Egg.Sugar.Brandy/Holland
3. Anisette - Anise/France, Italy, Spain
4. Apricot Brandy - Apricot-flavored
5. B&B -Mix of Benedictine/brandy, France
6. Benedictine - Herb-flavored liqueur/France
7. Blackberry Brandy - Blackberry-flavored
8. Chambord - Raspberry-flavored/France
9. Chartreuse - Herb-flavored from France
10. Cherry Brandy - Cherry-flavored/Denmark
11. Cointreau - Orange-flavored liqueur/France
12. Creme de Banana - Banana-flavored
13. Creme de Cassis - Black currants/France
14. Crème de Noyaux -Almond-flavored/France
15. Creme de Vanille -Vanilla/France, Holland
16. Drambuie - Scotch,herbal,honey/Scotland
17. Florenza - Hazelnuts-flavored from Italy
18. Frangelico - Hazelnut-flavored liqueur, Italy
19. Galliano - Herb- yellow liqueur/Italy
20. Goldwasser - Herbal-flavored/Germany
21. Irish Mist - Whiskey-liqueur/Ireland
22. Keuck - Coffee-flavored liqueur/Turkish
23. Kirsch - Cherry-flavored from Alsace
24. Kummel - Caraway-flavored/Germany
25. Malibu - Coconut/rum-flavored/USA
26. Maraschino Liqueur - Maraschino/ Italy
27. Midori - Honeydew melon/Japan
28. Monin - Lime-flavored liqueur/France
29. Ouzo - Anise-flavored liqueur/Greece
30. Pasha - Coffee-flavored liqueur/Turkish
31. Peach Brandy - Peach-flavored liqueur
32. Peppermint Schnapps -Peppermint/Germany
33. Peter Heering - Cherry-liqueur/Denmark
34. Prunelle - Plum-flavored liqueur/France
35. Rumple Minthz - Peppermint/Germany
36. Sabra - Orange and chocolate/Israel
37. Sambuca - Liquorice/neutral spirits, Italy
38. Sloe Gin - Sloeberries-flavored
39. Southern Comport - Peaches-flavored/USA
40. Vandermint - Chocolate &  mint/Netherland
41. Yukon Jack - Strong,amber-colored/Canada

Bar fridges and beer coolers

• Are located behind the bar. Bar fridges are used for alcoholic, Non-alcoholic beverages and other things, such as juices, milk, cream, garnishes, white wine, blush wines, rose wine, beer, champagne, sherry wine and other items to be kept cold.

Beer coolers

• Are for special beer and domestic beers. Beer coolers are used for storage and keeping the beer cold. Make sure that all imported beers are separate from domestic beers. You can use also for cocktail glass and beer mug glass cooling.

Beer Collers

• Ale
• Lager
• Pale Pilsen
• Porter
• Stout

Bar Fridge

• Wine and fortified wines
• Blush Wine
• Campari
• Port Wine
• Red Wine - young wine
• Rose Wine
• Sherry Wine
• Vermouth - Medium, Sweet & Dry
• White Wine

Sodas

• Coke
• Diet Soda
• Ginger Ale
• Soda Water
• Sprite
• Toni Water

Juices

• Apple Juice
• Cranberry Juice
• Fresh Lemon Juice
• Fresh Lime Juice
• Grapefruit Juice
• Mango Juice
• Orange Juice
• Pineapple Juice
• Peach Juice
• Tomato Juice

Other Mixers

• Beef Bouillon
• Coconut Cream
• Sweet and Sour Mix
• Margarita Mix
• Strawberry Mix
• Maitai Mix

Condiments and Garnishes

A condiment

• Is an edible substance that are added to cocktails to enhance its flavor.

Condiments

• Angostura aromatic Bitters
• Cinnamon Sticks
• Eggs
• Grated Nutmeg
• Pomegranate(Grenadine) Syrup
• Ground Black Pepper
• Ground Cinnamon
• Heavy Cream
• Iodized Salt
• Light Cream
• Orange Bitters
• Orgeat Syrup
• Peychaud Bitters
• Rose's Lime Juice
• Superfine Sugar
• Tabasco
• Whole Cloves
• Lea & Perins Worcestershire Sauce

Garnishes

• Bananas
• Celery Stick
• Cocktail Olives
• Cocktail Onions
• Cucumber
• Fresh Mint
• Lemon Wedge
• Lemon Slice
• Lemon Twist
• Lime Wedge
• Lime Slice
• Lime Twist
• Maraschino Cherries
• Orange Slice
• Pineapple Slice
• Strawberries

Bar Tools  

• Coffee Creamer Pot
• Ashtray                       
• Bar Knife
• Bar Peeler - Twist                                                 
• Bar Spoon
• Bar Tongs
• Bar Tray - Round       
• Blender Machine or Electric Shaker
• Boston Shaker - 2 pcs
• Can Opener                      
• Carafe                               
• Champagne Stopper                                  
• Hawthorne Cocktail Strainer
• ProStrainer Double Strainer                        
• Cutting Board
• Garnished Container                      
• Glass Pitcher                    
• Ice Shovel                          
• Ice Tong                 
• Jigger 
• Juice Hand Squeezer                      
• Measuring Spoon                       
• Mixing Glass                           
• Muddler                
• Speed Pourer                        
• Standard Shaker (3 pcs shaker)
• Tip Jacket                      
• Wine Bucket                                        
• Wine Opener
• Mint Julep Cup
• Punch Bowl
• Sugar Container
• Tea pot

Glasswares                                                                                        

• Beer Mug 
• Brandy Inhaler Glass                       
• Brandy Snifter Glass                               
• Champagne Flute                   
• Champagne Saucer                         
• Collins Glass 
• Grappa Special Glass          
• Highball Glass
• Hurricane Glass
• Irish Coffee Glass
• Margarita Glass/ Coupettee                       
• Martini Glass                           
• Old Fashioned Glass                         
• Pilsner                             
• Poco Grande Glass                               
• Shooter Glass                         
• Sour Glass

 

 

Popular Cocktails - Step No.5

Cocktails and mixed drinks every bartender should know. 

• If you want to be a bartender or bar server you must know all cocktails and mixed drinks below, this is to complete your knowledge and ready to work in any bars, hotels and cruise ships around the world.

 

Most Popular Liqueur Coffee

1. caribbean coffee

2. chocolate almond

3. chocolate romana

4. coffee diable

5. coffee nuts

6. coffee romano

7. dairy nut coffee

8. don chocote

9. dutch coffee

10. french coffee

11.  frozen cafe verano 

12. frozen cafe el amor

13. frozen cafe mocha

14. frozen cafe primavera

15. frozen kahluaccino

16. frozen rocky road

17. greek coffee

18. hazernut chocolate

19. hermits coffee

20. highland coffee

21. hot chocana

22. imperial coffee

23. irish coffee

24. irish coffee VIP guest

25. italian coffee

26. jamaican coffee

27. keoke coffee

28. left bank coffee

29. mexican coffee

30. monte chocso

31. monte cristo coffee

32. montego baileys

33. muphioso

34. nutty irishman version 1

35. nutty irishman version 2

36. o' reilly

37. odd father

38. rive gauche

39. royal coffee

40. spanish coffee

41. sweet frenchman

 

 

Sanitation - Step No.6

What is U.S.P.H  Standard 

• I want to share how USPH STANDARD strictly implemented on board the luxury cruise ships In U.S. water, and other areas covered by treaties or   agreements with other nation or territories.

U.S.P.H. Standard                                                                                            

Sanitation

• It is the creation and maintenance of healthful. Or hygienic conditions.

Standard

• Acceptable norm or quality of product of service.

What does U.S.P.H. means? It stands for                          

•                         U-       United
•                         S-        States
•                         P-        Public
•                         H-       Health

What are U.S.P.H. Standard?                          

• These are rules and regulations defining safe and acceptable sanitation and hygiene practices and procedures for the purpose of safeguarding the health of the public.                               

Who sets regulates these standards and prevention                          

• Center for disease control                                

Who should follow these standards?                     

• All Crewmembers/ Hotel employee                           
• When?          Among crew members/ Hotel employee, always.
• Where?        In U.S. water, and other areas covered by treaties or agreements with other nation or territories.

Why is compliance to U.S.P.H. standards important?                          

• To protect the health of customers and the employee.                                                          

How U.S.P.H standards are implemented by employee                                             

• Personal Hygiene                

Sanitation and hygiene must start with the employee.                           

• 1) Cleanliness                                
• 2) Good Posture                           
• 3) Exercise                          
• 4) Adequate Sleep                       
• 5) Balance Diet                             
• 6) Relaxation                                                                

To improve Health                                 

• 1) Eat well balance meals                                  
• 2) Drink sufficient amount of water daily                                                           

Hygiene Rules                              

• 1) Bathe daily and apply deodorant                          
• 2) Brush teeth regularly, Use mouth wash                          
• 3) Keep hair clean and maintain a neat hairstyle                           
• 4) Wear clothes that fit well                             
• 5) Keep your fingernails clean or well-manicured                        
• 6) Wear shoes that fit well                                
• 7) Be clean- shaved daily                                   
• 8) Always wash hands. Wash hand for at least 20 seconds:                                  

Before:  *Starting your duty                     

•               *Handling raw or ready to eat food                      

After   :         *Using the toilet               

            *Handling raw food                    

            *Handling soiled dishes/glassware                 

            *Touching your hair, nose or mouth             

            *Handling anything something dirty.   

                                                       

The Three Bucket System                                             

This is a procedure for washing, rinsing, and sanitizing where a different bucket and sponge or mop is used for each task.

• In washing for example, one bucket with water and soap/detergent, is used only for this purpose and will not be used for rinsing or sanitizing.
•  For rinsing, another bucket with water only, will be used solely for this purpose.
•  A third bucket containing water and a sanitizing solution shall be used for sanitizing only.

They are color - coded for the purpose of easy recognition and minimizing mistakes.

• For example, the red bucket may be assigned for washing, white for rinsing, and gray for sanitizing.  The liquid are changed frequently so as to maintain the consistency of the solutions.  A litmus paper test should also be frequently done on the sanitizing solution to ensure its effectiveness. 

The three bucket system may be expanded to include the use of three separate sinks for each of the three tasks, namely: Washing, Rinsing, & Sanitizing.                                                      

Important points to three bucket system                                                

A) The main task done in this system are:                

• 1) Washing with water and soap/detergent.                                 
• 2) Rinsing with water                             
• 3) Sanitizing with water and sanitizing agent                              

B) The use of a different bucket for each task. This will also include a different sponge or mop for each particular task.                               

C) Color codes the bucket for easy recognition so as to minimize mistakes.                           

D) This system includes the use of a separate sink for each different task.                             

E) Hot /cold water is used depending on what is being cleaned. For utensils or other food handling tools use hot water. The temperature will defend on the company standards.                         

F) Allowable sanitizing solutions are:            

• 1) 5% solution household bleach: one oz.  For four gallon of water or 100 parts chlorine to one million parts water.                                 
• 2) 5% solution quaternary compounds: two oz. For four gal. Of water.                             

G) Change solution often to maintain consistency.                               

H) Use litmus paper to check sanitizing solution.  If paper turns blue, it is okay.  If grey, it lacks concentration and needs to be replaced.                         

I) after sanitizing, drip and air dry or place in dryer.                            

J) Don't use towel or cloth to take off moisture or water. These themselves are healthy homes of bacteria and viruses and twill negative whatever sanitation process you had made. Sure, this technique may make your glasses look sparkling clean... but are they sanitized?                              

How Others USPH Standard Applied in Beverage                                                                               

• Items                                  How to use, handle or maintain
• Ready to eat food -            Handle with gloves
• Ready to use garnished -   Kept in closed containers and refrigerated or kept in a condiment caddy with plenty of ice underneath
• All food items -                   Stored away from detergents and chemicals.
• Fresh Fruits -                      Place in cleaned and sanitized Lexan boxes before being brought up to the bar pantry.
• Ice -                                    Handle with scoop or tongs. Placed in covered Lexan boxes when in use or being transported.
• Ice Bin -                              When it is suspected to contain broken glass, empty ice bin, wash, rinsing and sanitized before using again.
• Containers -                       Wash, rinse, and sanitize (WRS) and air dry before refilling.
• Utensils & Glasses -          WRS and air dry before using
• Glasses -                            Held at 3rd lower part or stem.
• Pourers -                             Soaked in hot chlorinated water before washing. (Once a week).
• Blender -                             Dismantle. WRS and dry. (End of Shift)
• Cutting Boards -                  WRS and dry. (End of the shift).
• Soda Equipment -               WRS and dry. (Closing time).
• Opened cans -                    Emptied into cleaned and sanitized plastic containers and properly labeled. Exceptions are milk and cream which must be retained in their original containers and kept refrigerated. Their expiry date must not be greater than the current date.
• Beers & Sodas -                  Stored away from floor in stainless steel pallets & away from entrances & doors.
• Ice Machine -                       Wrs twice a week. All scoops must be on retractor & installed outside the machine. Gaskets must be clean.
• Refrigerators -                     Temperatures must be taken and recorded twice a day. Must be equipped with thermometers. Rust free and have clean gaskets.
• Hand Wash Sinks -              Provide with, splash sides if near working area. Paper towel holder & towels. Nail scrubber, soap dispenser with soap.
• Cleaning Materials -             Mops, brooms, and brushes are to be stored upside down in a clean and sanitized locker and separated from materials used for cleaning food.
• Glasses Washing -               Change water frequently, Dismantle, unclog nozzle & WRS and dry at the end of the day, Descale twice a week, Take temperature of wash water twp. times a day. Enough stock of soap and rinse-aid at all times. Use phydion paper to test soap level during
• Machines -                            washes. (Yellow no soap; orange-right level; red too much soap)
• General cleaning -                All floors are swept, cleaned & mopped with detergent and rinsed with sanitizing solution, Floor drains and cleaned by removing drain covers, scrubbing with detergent, rinsing and sanitizing before replacing them. Walls, bar counters, ice bins, shelves work tables, beer coolers, garbage cans and walk-in refrigerators need to be cleaned and sanitized daily using three bucket system.
• Waste Disposal -                   Separate & covered garbage bins for; Wet, Paper, & Plastic (burnable); and glass, bottle & cans.